Chicken and Rice Soup is a comforting and hearty dish perfect for cold days. It is warm, nutritious, and easy to make. This soup brings together tender chicken, flavorful vegetables, and soft rice, creating a delightful meal you and your family will love. Whether you’re feeling under the weather or just need something cozy, this recipe is sure to satisfy.
Why Make This Recipe
There are many reasons to make Chicken and Rice Soup. First, it’s a simple and economical recipe that uses common ingredients you can find in your pantry. Second, it’s full of nutrients, making it a healthy choice. Plus, it’s customizable – you can add your favorite vegetables or spices to make it your own! Most importantly, it’s a delicious way to bring warmth and comfort to your dining table.
How to Make Chicken and Rice Soup
Making Chicken and Rice Soup is straightforward and quick. Here’s how to do it step-by-step.
Ingredients:
- 1 tbsp olive oil
- 1 tbsp butter (or more oil)
- 2 garlic cloves, minced
- 1 onion, chopped
- 3 carrots, halved then cut into 1 cm / 2/5″ slices (quarter if really thick)
- 3 celery ribs, cut into 1 cm / 2/5″ slices
- 3 tsp Vegeta stock powder (or 2 x vegetable or chicken bouillon cubes, or 2 tsp powder)
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme (optional)
- 1/4 tsp black pepper, finely ground
- 4 cups (1 litre) chicken broth (low sodium)
- 4 cups (1 litre) water
- 600 g (1.2 lb) bone-in, skinless chicken thighs (4 x 150g/5oz)
- 1 cup (180g) long grain white rice, uncooked
- Salt, adjust to taste
- 1 tbsp finely chopped parsley (optional)
Directions:
- Place oil and butter in a large pot over medium-high heat. Add the onion and garlic, cooking for about 5 minutes until the onion is translucent.
- Add the carrots and celery and stir for 1 minute.
- Stir in stock powder, dried parsley, thyme (if using), black pepper, chicken broth, and water. Mix well, then add the chicken.
- Cover the pot with a lid and let it simmer on medium-low heat for 30 minutes. Make sure it’s bubbling gently. You may skim off some foam to keep the broth clear.
- After 30 minutes, remove the lid and add the rice. Stir it in, cover, and let it simmer for another 15 minutes.
- Turn off the stove. Take the chicken out into a large bowl. Shred the chicken with two forks, discard the bones, and stir the chicken back into the soup.
- Mix in half of the chopped parsley, taste the soup, and add salt if needed. Serve hot, garnished with extra parsley if desired.
How to Serve Chicken and Rice Soup
Serve Chicken and Rice Soup hot in bowls. It’s perfect on its own or paired with crusty bread for dipping. You can add a squeeze of lemon for a burst of freshness, or enjoy it with a side salad for a complete meal.
How to Store Chicken and Rice Soup
To store leftovers, let the soup cool to room temperature. Transfer it to an airtight container and place it in the refrigerator. It will stay good for up to 3-4 days. You can also freeze it in a freezer-safe container for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Tips to Make Chicken and Rice Soup
- For extra flavor, you can use homemade chicken broth instead of store-bought.
- Feel free to add any vegetables you enjoy, like peas or corn.
- If making ahead, you can cook the chicken and vegetables first, then add the rice on the day you plan to serve it to prevent it from getting too soft.
Variation
You can make a creamy version of this soup by adding a splash of heavy cream or milk just before serving. This adds richness and a smooth texture to the soup, making it even more comforting.
FAQs
Q: Can I use leftover chicken?
A: Yes! You can use cooked chicken instead. Just add it in towards the end to heat through.
Q: What if I don’t have chicken broth?
A: You can use vegetable broth as a substitute, or just use water with extra seasoning.
Q: Can I add more spices?
A: Absolutely! Feel free to experiment with spices like cumin or smoked paprika to add different flavors to your soup.
Chicken and Rice Soup
Ingredients
For the soup base
- 1 tbsp olive oil
- 1 tbsp butter (or more oil)
- 2 cloves garlic, minced
- 1 onion, chopped
- 3 medium carrots, halved then cut into 1 cm / 2/5″ slices Quarter if really thick
- 3 ribs celery, cut into 1 cm / 2/5″ slices
- 3 tsp Vegeta stock powder Or 2 x vegetable or chicken bouillon cubes, or 2 tsp powder
- ½ tsp dried parsley
- ½ tsp dried thyme (optional) Add if desired
- ¼ tsp black pepper, finely ground
- 4 cups low sodium chicken broth
- 4 cups water
- 600 g bone-in, skinless chicken thighs Approximately 4 x 150g/5oz
- 1 cup long grain white rice, uncooked
- Salt, adjust to taste
- 1 tbsp finely chopped parsley (optional) For garnish
Instructions
Preparation
- Place oil and butter in a large pot over medium-high heat. Add the onion and garlic, cooking for about 5 minutes until the onion is translucent.
- Add the carrots and celery and stir for 1 minute.
- Stir in stock powder, dried parsley, thyme (if using), black pepper, chicken broth, and water. Mix well, then add the chicken.
- Cover the pot with a lid and let it simmer on medium-low heat for 30 minutes, making sure it’s bubbling gently. Skim off some foam to keep the broth clear.
- After 30 minutes, remove the lid and add the rice. Stir it in, cover, and let it simmer for another 15 minutes.
- Turn off the stove. Take the chicken out into a large bowl. Shred the chicken with two forks, discard the bones, and stir the chicken back into the soup.
- Mix in half of the chopped parsley, taste the soup, and add salt if needed. Serve hot, garnished with extra parsley if desired.
